Indulge in the classic Maine Lobster and Corn Chowder, a harmonious blend of flavors that captures the essence of New England's culinary heritage. This hearty and comforting dish showcases succulent lobster and sweet corn in a creamy, flavorful broth. Whether you're a seasoned chef or a home cook looking for a taste of coastal Maine, this chowder offers a delightful culinary experience. Our comprehensive guide provides two variations of this beloved recipe: a traditional version that stays true to its roots and a modern twist that adds a touch of innovation. Discover the secrets to crafting the perfect chowder, from selecting the freshest ingredients to mastering the art of thickening the broth. Get ready to embark on a culinary journey that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
LOBSTER CORN CHOWDER
Steps:
- Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.
- For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)
- Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.
MAINE LOBSTER AND CORN CHOWDER
Few things are as delicious as succulent chunks of Maine lobster vying for space in a buttery broth brimming with tender sweet corn, summer squashes, and slivered basil.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Bring water to a boil in a 12-quart stockpot. Add lobsters, cover, and cook 13 to 15 minutes. Set a colander in a large bowl. Working over colander, snip the tip of each lobster claw to release juices into bowl. Separate lobster meat from shells, and cut into bite-size pieces. Reserve meat and shells separately. Strain cooking liquid through a fine sieve lined with cheesecloth into bowl with lobster juices.
- Using the same stockpot, melt 2 tablespoons butter over medium-high heat. Add chopped leek, corncobs, and reserved lobster shells. Cook, stirring, for 4 minutes. Add reserved lobster liquid, and simmer gently for 20 minutes. Strain through a cheesecloth-lined sieve. Discard solids.
- Puree 1 cup lobster broth with 1 cup corn kernels. Melt remaining 1 tablespoon butter in a large pot over low heat. Add sliced leek, and cook for 2 minutes. Sprinkle in flour, and cook, stirring, for 1 minute. Stir in pureed corn mixture, and cook, stirring often, until broth thickens, about 2 minutes. Add remaining lobster broth, raise heat, and simmer. Add zucchini, summer squash, and remaining 2 cups corn, and cook until squashes are tender, about 2 minutes.
- Stir in reserved lobster meat, and heat until warmed through, about 1 minute. Season with salt, and garnish with basil. Serve immediately.
CORN AND LOBSTER CHOWDER
Steps:
- If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.
- Purée 4 cups corn with 1 1/4 cups broth in processor until almost smooth.
- Sauté bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; sauté until light golden, about 5 minutes. Add remaining 4 cups corn; sauté 3 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puré and whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.
- Melt butter in medium nonstick skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.
ROASTED CORN CHOWDER WITH LOBSTER
Provided by Robert Irvine : Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- For the lobster: Bring a pot of water to a boil. Remove the lobster tails from the shells and put into the boiling water. Poach for 2 minutes. Remove the lobster and set aside to cool.
- Once cooled, chop the lobster and mix with the lime juice, cayenne, seafood seasoning, and mascarpone. Taste and add salt, if needed.
- For the chowder: On a sheet pan, toss the corn kernels with a few tablespoons oil, season with salt, and roast until the corn is lightly browned, 8 to 10 minutes.
- In a deep pan, heat 1 tablespoon oil over low heat and add the bacon. Cook until the bacon is crisp. Remove the bacon to a paper towel and pour most of the bacon fat out of the pan.
- Return the bacon to the pan, add the onion and celery, and cook over medium heat until the onion is softened, about 5 minutes. Add the red and green pepper, garlic, and roasted corn, and cook 5 more minutes.
- Sprinkle the flour over the vegetables and stir. Cook for 2 minutes, stirring constantly. Add the chicken stock and stir to scrape up any brown bits from bottom of the pan. Stir in the diced potatoes and raise the heat a little to bring the mixture to a simmer.
- Simmer the chowder until the potatoes are cooked, about 20 minutes. Stir occasionally to avoid burning the bottom of the chowder.
- Taste the potatoes. When the potatoes are fork tender, turn the heat down to low and slowly stir in the cream. Keep warm on low heat.
- To plate: Ladle the chowder into bowls and top each with a mound of lobster. Garnish with sliced scallions.
LOBSTER AND CORN CHOWDER
Provided by Emeril Lagasse
Categories main-dish
Time 4h45m
Yield 10 to 12 servings
Number Of Ingredients 40
Steps:
- In a very large pot, render the bacon over medium heat. Remove with a slotted spoon and set aside. Melt the butter over medium heat. Add the onions, celery, red peppers, and saute until soft, about 4 minutes. Add the corn kernels, garlic, shallots, salt, pepper, Essence, and cook, stirring, for 3 minutes. Add the flour and cook, stirring constantly, until the flour turns the color of peanut butter, about 4 minutes. Add the sherry and cook for 2 minutes. Add the lobster stock and cayenne, and stir well to incorporate. Bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes. Add the potatoes, stir well, and simmer until tender, about 10 minutes. Add the cream, lobster and assorted herbs, and cook, stirring, for 2 minutes. Remove from the heat and ladle into bowls. Garnish with reserved bacon and serve.
- In a large stockpot, heat the oil. Add the shells and stir. Cook for about 5 minutes. Add the celery, tomatoes, onion, carrot and thyme. Cut the fennel bulb in half and add to the pot. Cut the garlic head in half horizontally and add to the pot. Add enough water to cover the ingredients by about 2 inches. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the liquid has reduced by half, about 4 hours.
Tips:
- Use fresh lobster if possible. Fresh lobster will give your chowder the best flavor. However, frozen lobster can also be used.
- Don't overcook the lobster. Lobster is a delicate seafood and can easily be overcooked. Cook it just until it is opaque and tender.
- Use a variety of vegetables. Vegetables add flavor and texture to the chowder. Some good choices include corn, potatoes, carrots, and celery.
- Use a good quality broth. The broth is the base of the chowder, so it is important to use a good quality broth. You can use chicken broth, seafood broth, or vegetable broth.
- Season the chowder to taste. Add salt, pepper, and other seasonings to taste. You may also want to add a splash of lemon juice or white wine.
- Serve the chowder hot. Lobster and corn chowder is best served hot, with a side of crusty bread or crackers.
Conclusion:
Maine lobster and corn chowder is a classic New England dish that is perfect for a cold winter day. It is a hearty and flavorful soup that is sure to please everyone at your table. So next time you are looking for a delicious and easy-to-make soup, give this recipe a try.
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